Sunday, March 4, 2012

Spiced Indian Curry & Walnut Kale Chipz

Yesterday I did an experiment while making kale chips.  I decided to throw in some of my indian spices, and substitute my normal kale chipz recipe for nutritional yeast or brewers yeast from lewis labs & cashews with the following.  I also had a couple containers of mixed greens and used those in place of my normal 3 bunches of curly kale.  I like the texture more of larger kale pieces to make the chips over the other ingredients below, but everyone's tastes buds are different.  Experiment a bit to find the perfect healthy chip!  They still turned out super tasty!!



Carrot chips or Baked Carrots would also be delicious with the base to this recipe - but with the ingredients scaled back a bit - planning to try that out soon and will post a recipe.

Ingredients:
2c Raw Walnuts - Soaked over night in water prior to use in fridge.
16oz Greens(Kale, Swiss Chard, Spinach, Arugula)


  1. 11oz Earthbound Organic Power Greens (Baby Spinach, Baby Swiss Chard & Baby Kale) - Had these on hand so I decided to test them out.
  2. 5oz Earthbound Organic Baby Arugula- Had these on hand so I decided to test them out.

OR

3 Bunches Curly Kale - De stemmed and torn into pieces
3t Garlic Powder
1.5t Curry Powder
1t Coriander(optional)
2t Chili Powder
1t Cracked Red Pepper(Optional)
1/2t Cumin
1/2t Paprika
1/2t Sea Salt
15 Turns  - South African Smoke Seasoning Blend- Trader Joes(Optional)
1/2-3/4c Extra Virgin Olive Oil - My favorite right now is from Kasandrino's Imports.
1/4c  Raw Unfiltered Apple Cider Vinegar - My favorite brand is Bragg's
1/4c Chopped Fresh Cilantro
1/2t Kelp Granules (optional)
1/2t Dulse Granules(optional)

Directions: 

  • Rinse soaked walnuts really well and set aside in your vitamix(High Powered Blender) or Food Processor
  • Add all ingredients listed above - except olive oil



  • Slowly add olive oil into the mixture to get a paste like consistency. Once this is achieved you are ready to combine w/ the kale.
  • Put torn & stemmed kale into a large mixing bowl and add curried nut mixture
  • Massage the mixture into the Kale until everything is coated
  • Spread kale out evenly on your dehydrator sheets

  • Dehydrate at 105 for 12-18hrs - They are done once everything is dehydrated and crunchy
  • OR Turn oven onto 180(lowest temperature setting) with convection (fan) setting and bake around for 1-3hrs - until crunchy.  I don't use this method but a friend of mine does as she doesn't have a dehydrator and she said it works great.  Just check back on them frequently to ensure they don't burn.
  • Enjoy!

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